BBQ Pulled Mushroom Toastie

Ingredients

• 300 g oyster mushrooms
• 2 tsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp chilli powder
• 1 tbsp tomato paste
• 2 tsp maple syrup
• 2 tsp apple cider vinegar
• 2 tsp soy sauce
• 1 tsp Dijon mustard
• 1/8 tsp liquid smoke
• 1 splash water
• black pepper (to taste)
• 1/2 head white cabbage (finely shredded)
• 1 cloves carrot (grated)
• 2.5 tbsp vegan mayo
• 2 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• garlic powder (pinch)
• salt (to taste)
• black pepper (to taste)
• 4 slices sourdough bread
• butter (for grilling)
• cheese (for grilling)
• pickles (generous amount)

Instructions

1. 1

   Tear the oyster mushrooms into long, pulled-pork-like pieces. Add them to a frying pan over medium-high heat with no oil and cook until they've released all their water and the pan is completely dry.

2. 2

   Add the olive oil and cook for a few more minutes until the mushrooms start to brown. Add the smoked paprika, garlic powder, onion powder, and chilli powder, and cook for about 30 seconds.

   30 min
3. 3

   Add the tomato paste and cook for another minute, stirring to coat the mushrooms.

   1 min
4. 4

   Add the maple syrup, apple cider vinegar, soy sauce, Dijon mustard, liquid smoke, and a splash of water. Stir everything together and cook until the sauce is thick, sticky, and glossy, clinging to the mushroom strands. Season with black pepper to taste.

5. 5

   Finely shred the cabbage and grate the carrot. Whisk together the vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and black pepper. Toss with the shredded cabbage and grated carrot until creamy but still crunchy.

6. 6

   Butter the outside of 4 sourdough slices and make 2 grilled cheese toasties in a pan over medium heat until golden and the cheese is melted.

7. 7

   Open each toastie and pile on the BBQ pulled mushrooms, a generous amount of slaw, and pickles. Close the toastie and serve immediately.

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